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To reduce the risk of food borne illness associated with the consumption of meat and
poultry, seafood and aquaculture, and complex ready-to-eat foods while maintaining
product quality and extending shelf-life. The specific objectives of the research
program are as follows: <OL> <LI> Utilize microbiological and molecular techniques to
determine the effect of intervention technologies on microbial physiology, virulence
and injury in order to assist in the design of effective process interventions; <LI> Develop and validate nonthermal and advanced thermal intervention technologies such
as ionizing and UV radiation, radio-frequency and microwave heating, vacuum-steam-
vacuum processing and ozonation to inactivate pathogens and spoilage microorganisms
in raw and ready-to-eat meat and poultry, seafood and aquaculture products, and
related complex solid foods, in combination with GRAS food additives; <LI> Define the
impact of non-thermal and advanced thermal intervention technologies on food quality
and chemistry.
Approach: D-values and the growth potential in shelf-life studies will be determined for
foodborne pathogens using inoculated products following application of non-thermal
and advanced thermal technologies. Particular attention will be focused on the use of
multiple technologies, commonly known as the hurdle approach, to inactivate pathogens
in foods. The effects of intrinsic and extrinsic factors such as processing
variables, and product composition (temperature, dose, atmosphere, GRAS additives,
pH, moisture, etc.) will be determined. Effects of interventions on the chemistry of
foods and the formation and biological effect of toxicological markers will be
determined using GC and GC-MS based technologies and bioassays.